This is the place where I share my favourite foods; gluten-free, lactose-free and regular home cooking recipes! I also occasionally share my scrapbooking accomplishments!! I endeavor to ensure the recipes I publish are quick, easy to prepare and contain ingredients that you will find in your local grocery stores. ENJOY!

Thursday, January 12, 2012

Better Than Take-Out Lemon Chicken!

In a quest to find something fast, easy and tasty to create for our busy Thursday nights, I found this recipe in amongst my pile of recipes torn from magazines. Served with basmati rice and steamed broccoli, it makes a complete and VERY tasty meal!!!

BETTER THAN TAKE-OUT LEMON CHICKEN

Ingredients

1 1/2 pounds chicken breast or chicken tenders, cut into chunks

1/4 cup all-purpose unbleached flour*

1/4 tsp garlic powder

Pinch ground ginger

1/4 tsp coarse salt

1 tbsp sesame oil

1 tbsp coconut oil

1 tbsp rice wine vinegar

1/2 cup chicken broth or stock

8 ounces (1 cup) prepared lemon curd**

1/4 cup hot water

1 lemon, zested

2 green onions, thinly sliced

Coat the chicken cubes lightly in flour, seasoned with a little salt, the garlic powder and ginger.

Heat a large skillet or a wok-shaped nonstick pan over high heat. Stir fry chicken until golden in the oils for 3 or 4 minutes. Remove chicken from the pan and return pan to heat. Reduce heat to medium.

Add a splash of vinegar to the pan and let it evaporate. Add stock or broth to the pan and scrape up any drippings with a whisk.

Thin curd by stirring in a little hot water. Add curd to broth and whisk to combine.

Add chicken back to the pan and simmer for 1 to 2 minutes to thicken sauce and finish cooking chicken pieces through.

Remove the pan from heat, add the green onions and zest, and toss chicken pieces well to combine zest and green onions evenly throughout the sauce.

*Since we don't eat wheat flour, I dusted the chicken in brown rice flour which made them really crispy!
**Lemon curd can be found in the jam and jelly aisle in your local grocery store.